Baked goods makers are rushing to reformulate with natural ingredients as regulators and industry groups move to eliminate chemical additives that have long anchored commercial baking.
California's ban on synthetic colors and other additives, effective Jan. 1, 2027, has already prompted major shifts. The state in 2023 passed a law to ban Red No. 3, brominated vegetable oil, potassium bromate and propylparaben in foods and beverages. Now manufacturers fear California's Proposition 65 (the Safe Drinking Water and Toxic Enforcement Act of 1986) could target other compounds found in small amounts in bread and cakes, such as sulfur dioxide and acrylamide.
The American Bakers Association expects nearly complete phase-out of azodicarbonamide (ADA) by the end of this year through its voluntary "baked goods ingredient pledge." A 2025 survey found that nearly 95% of ABA member companies already do not use ADA in their baked foods. Subway removed ADA from its bread dough over a decade ago, signaling an earlier industry shift.
The FDA has intensified scrutiny of butylated hydroxyanisole (BHA), an antioxidant used to slow oxidation of fats and oils. In February, the FDA issued a request for information on BHA's use and safety. Though the agency listed BHA as generally recognized as safe (GRAS) in 1958, the National Institutes of Health's National Toxicology Program lists BHA as "reasonably anticipated to be a human carcinogen." BHA rarely appears directly on baked goods labels but often enters through oils and shortenings used in production.
In November 2025, the ABA issued its "baked goods FD&C colors pledge," a voluntary commitment to eliminate certified FD&C colors from baked foods nationwide. More than 90% of ABA member companies had already committed to eliminating certified FD&C colors by Dec. 31, 2028. This acceleration followed the US Department of Health and Human Services announcement in April 2025 that it intended to phase out all petroleum-based synthetic dyes from the nation's food supply.
Potassium bromate, a dough conditioner, can be replaced by ascorbic acid (vitamin C), glucose oxidase and other enzymes that strengthen gluten. Silicon dioxide, used as a flow agent, may be substituted with calcium carbonate or powdered fibers like rice hulls. BHA can be replaced by natural antioxidants including rosemary extract, alpha-tocopherol (vitamin E) and ascorbic acid.
ADA, which strengthens dough by creating disulfide bonds in gluten, can be substituted with glucose oxidase combined with ascorbic acid, vital wheat gluten, lecithin or hydrocolloids. Alternative dough improvers continue to be developed as bakers seek to maintain processing tolerance and crumb structure without synthetic additives.
For color replacement, bakers can turn to plant-based powders, juices and concentrates derived from fruit, vegetables, seeds, herbs and spices. Natural colors require careful handling, as they can be sensitive to heat and may shift in response to pH changes. In April 2025, the US Department of Health and Human Services said it intended to phase out petroleum-based synthetic dyes from the nation's food supply, prompting multinational companies to accelerate their efforts.
Enzymes are emerging as a cornerstone of clean label reformulation. They enable manufacturers to leverage naturally occurring compounds in dough to accelerate key processes, allowing reduction or replacement of synthetic ingredients while maintaining product quality. Enzyme systems combined with ascorbic acid can remove traditional emulsifiers such as DATEM, SSL, ADA and potassium bromate without sacrificing dough strength or processing tolerance.